Greek Avocado-Arugula Pesto

Ingredients for 2 servings:

• 1 ripe avocado
• 50 g fresh rocket
• 30 g grated Parmesan
• 30 g pine nuts, lightly roasted
• 1 garlic clove
• 3 tbsp Minos extra virgin olive oil for salads
• Juice of half a lemon
• Salt and pepper to taste
  
  

Preparation:

Difficulty level: easy

Preparation time: 15 minutes

1. Halve the avocado, remove the pit and put the flesh in a blender.
2. Add the rocket, grated Parmesan, toasted pine nuts and peeled garlic clove.
3. Pour in the Minos extra virgin olive oil for salads and squeeze the lemon juice over it.
4. Blend all ingredients until you get a creamy consistency. If the pesto is too thick, you can add a little more Minos extra virgin olive oil for salads.
5. Season the pesto with salt and pepper.
6. Serve the pesto immediately or store in an airtight glass container in the refrigerator.